Locos

locos (Chilean abalone) • Remoulade sauce • Lettuce of your choice • Avocado, sliced into wedges • Hard-boiled eggs, cut into wedges • Cucumber • Olives of your choice • Lemon dressing • Chilean-style tomatoes • Potato salad (optional)

Chilean abalones (locos) • roasted beets • Lettuce of your choice • tomato, cut in half, then each half cut into 3 wedges • lemon, cut into wedges • Green mayo sauce • olive oil (120 ml) • chopped cilantro (about 20 grams) • chopped parsley (about 20 grams) • chopped chives • pickle, chopped • capers •

large Chilean abalone (locos), tenderized • medium shrimp, cooked, peeled, and deveined • hard-boiled eggs, cooked • curly leaf lettuce, well washed and chopped • tomatoes, cut into wedges • cucumber, washed and sliced into half-moons • avocado, peeled and cut into 4 wedges • Juice of 1 lemon • olive oil (60 ml) • Salt and pepper to taste • mayonnaise (240 ml) • chopped parsley •

large artichokes • small Chilean abalones (locos) • thinly sliced onion (about 60 grams) • mayonnaise (about 60 grams) • mustard (about 5 grams) • lemon juice (about 15 ml) • tomato, seeds removed and diced • chopped cilantro (about 4 grams) • Salt and pepper to taste • lemon juice (about 60 ml) • olive oil (about 180 ml) • mayonnaise (about 15 grams) •

medium artichokes • Mixed lettuce • Tomatoes, cut into wedges • Olives • Ingredients for the abalone salad • cooked Chilean abalones (locos), diced • diced red onion (about 50 grams) • diced red bell pepper (about 50 grams) • mayonnaise (about 80 grams) • chopped cilantro (about 4 grams) • Salt and pepper to taste • artichokes •